Arrabiata Spaghetti Sauce recipe

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Squid Ink Fettuccine with Crayfish

For a meal with a spectacular presentation that stands out of the ordinary... if you are looking for a spaghetti sauce recipe that will surprise your guests this is it! The real squid ink fettuccine will give your dish a more seafood-like taste; be wary of the pasta simply colored black, this is not the same thing!

Ingredients (4 guests):

* 1 lb. squid ink Fettucine pasta
* 2 lb. of fresh crayfish, or large shrimp
* 1 sprig of tarragon
* 6 tablespoons salted butter
* 1 cup white wine
* 2 green onions
* 2 tablespoon powdered Espelette peppers, hot paprika or red jalapeños chopped very finely
* 1 teaspoon Parmesan per plate
* Salt

Cooking procedure:

1) Cook the crayfish in salted hot water for about 12 minutes; the water needs to be boiling initially, then reduce heat setting. Do not overcook!

2) Shell most of the crayfish tails but keep a few in their shells for a more spectacular presentation; keep the ones you didn't shell aside. Peel and chop the shallots and tarragon thin out.

3) In a saucepan, saute shallots in the butter for 3 or 4 minutes, then add the crayfish meat, stir-fry over high heat until they are bright red, add the white wine and the tarragon. Simmer 10 minutes over low heat, season.

4) Cook the pasta in plenty of boiling salted water; drain when the pasta is al dente, do not rinse. Put some pasta on each dish, pour some crayfish sauce over the pasta then sprinkle one teaspoon freshly ground Parmesan, then some Espelette pepper powder over the dish, then finally divide the crayfish still in their shells over each plate.